Chill the food processor bowl and blade in the freezer for at least 10 minutes.

Place the chopped onion, garlic, and parsley in the chilled food processor and pulse 10–12 times until roughly minced.

Add the ground meat, salt, pepper, sumac, olive oil, and water; pulse 8–10 times until the mixture is evenly combined and slightly sticky.

Transfer the meat mixture to a bowl and refrigerate for at least 10 minutes.

If using wooden skewers, soak them in water for 15 minutes; if using metal, lightly grease with olive oil.

Wet your hands and divide the chilled meat into eight 2-ounce portions, then mold each around a skewer into a 5–6-inch long, 1-inch thick log.

Preheat a grill or grill pan over high heat (450–500°F) until smoking hot.

Place the skewers on the grill and cook without moving for 3–4 minutes until deeply browned.

Flip the skewers and cook for another 3–4 minutes until the internal temperature reaches 160°F.

Remove the skewers from heat and rest for 2 minutes before serving.